Diabetic Cooking

Brown Rice with Cranberries and Walnuts

This scrumptious brown rice dish can easily be made gluten free. The cranberries, cinnamon and toasted walnuts ensure every bite is bursting with flavor and texture, making this the perfect side dish for your autumn table.



  • 1 can (14 1/2 ounces) fat-free reduced-sodium vegetable or chicken broth
  • 3/4 cup uncooked brown rice or brown basmati rice
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 cup dried cranberries
  • 1/8 teaspoon ground cinnamon (optional)
  • 1/4 cup coarsely chopped walnuts, toasted*


Combine broth, rice, water, and salt in large saucepan. Bring to a boil over high heat. Reduce heat; cover and simmer 20 minutes.

Stir in cranberries and cinnamon, if desired; cover and simmer 20 to 25 minutes or until rice is tender. Sprinkle with walnuts before serving.

*Note. To toast walnuts, spread in single layer on baking sheet. Bake in preheated 350°F oven 8–10 minutes or until golden brown, stirring frequently.

Gluten-free variation. To make this dish gluten free, be sure to read ingredient labels carefully and purchase gluten-free vegetable broth.

Yield: 5 1/3-cup servings.

Nutrition Facts Per Serving:
Calories: 172 calories, Carbohydrates: 29 g, Protein: 3 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 162 mg, Fiber: 2 g

Carbohydrate choices: 2 1/2 bread/starch, 1 fat.

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